Savory Pumpkin Bread Pudding Recipe

Name: Savory Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups freshly baked croutons; 3 eggs plus 5 egg yolks; 4 cups heavy cream; 2 Tbs. extra virgin olive oil; 1 medium pumpkin peeled, seeded and small cubed; 2 large carrots peeled and small dice; 2 stalks of celery small dice; 1 large white onion small dice; 2 garlic cloves minced; 1 cup pumpkin seeds; 3 sprigs of thyme; 2 tsp. course sea salt; 1 Tbs. pepper; 1 cup grated Parmesan

Servings: persons

8 cups freshly baked croutons
3 eggs plus 5 egg yolks
4 cups heavy cream
2 Tbs. extra virgin olive oil
1 medium pumpkin peeled, seeded and small cubed
2 large carrots peeled and small dice
2 stalks of celery small dice
1 large white onion small dice
2 garlic cloves minced
1 cup pumpkin seeds
3 sprigs of thyme
2 tsp. course sea salt
1 Tbs. pepper
1 cup grated Parmesan

1
Make custard base by whipping together eggs and cream
2
Roast cubed pumpkin coated with 1 Tbs. olive oil, salt and pepper in a 375 degree oven for 10 minutes, or until tender and lightly browned
3
Add 1 Tbs. olive oil to a pan with onions, carrots, celery and garlic over medium low heat, stirring occasionally until tender with no color
4
Combine roasted pumpkin with vegetables. Add thyme leaves, pumpkin seeds, grated cheese and dry croutons and toss to fully incorporate. Add salt and pepper to taste.
5
Pour in enough custard mix to moisten all the bread (about 1/2 to 3/4 of mix).
6
Spoon mix into greased muffin trays and spoon in enough custard mix to barely surface.
7
Bake at 350 degrees for 10-12 minutes or unil center is fully cooked. Let cool slightly, remove from tins and serve warm.

1603

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 cups freshly baked croutons, 3 eggs plus 5 egg yolks, 4 cups heavy cream, 2 Tbs. extra virgin olive oil, and more.

Yes, Savory Pumpkin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Pumpkin Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions